While many recipes for Four Thieves Vinegar abound, there’s no telling now which recipe is most accurate though a recipe written by Jean Valnet, a renowned aromatherapist and herbalist of the early 20th century, may resemble the original more closely than any other.

Ingredients

2 tbsp chopped fresh lavender flowers

2 tbsp chopped fresh rosemary

2 tbsp chopped fresh mint

2 tbsp chopped fresh sage

2 tbsp chopped fresh marjoram

2 tbsp chopped fresh anise hyssop

4 cloves garlic, (peeled and crushed)

1 quart white wine or apple cider vinegar, (preferably raw)

Instructions

Toss herbs and garlic together in a one-quart mason jar, cover with vinegar and allow them to marinate for seven to ten days in a sunny location. After seven to ten days, strain the vinegar through a fine-mesh sieve into a second, clean 1-quart glass jar.

Store at room temperature until ready to use and serve as you would any seasoned vinegar: as a basis for vinaigrettes or as a seasoning for braised meats and vegetables.

Recipe by Nourished Kitchen at http://nourishedkitchen.com/four-thieves-vinegar-recipe/